And because my body works a certain way I am awake at 6AM. ON SUNDAYS. Try as I might I can’t go back to sleep. And I really do freaking try. Sometimes I’m able to sleep an extra hour or two. But it’s rare.
So I sit in bed staring at the ceiling and listening to footsteps in my empty third floor apartment. I think the apartment is haunted; however, as long as the ghost doesn’t make its way to my bedroom, it’s a live and let live situation. Or live and let haunt?

Whatever.

Sundays I’m staring at the ceiling wondering whether or not I’m going to tackle a super involved recipe situation. More often than not, I don’t want to. Not because I don’t like you, I do – It’s just…

Do you REALLY want to spend 6 hours tacking ONE recipe?

I mean, wouldn’t you rather binge watch Netflix or sit on your couch catatonic, slightly drooling for a respectable portion of the day instead?

I got you, boo. Flow with me – Let’s bake some cookies.

I found this dough on Martha Stewart’s website. The dough was meant for fig pinwheels. Honestly, I considered making a guava version of those pinwheel situations; BUT, I was sitting on my sofa comatose for at least 4 hours. It got late. I was losing my light. If you write about food, you know – Good lighting is analogous (oh, snap – Big Girl words!) to being presented with a truck full of gold bricks – Or something of the sort.

Plus pinwheel situations have a long ass freeze time (dough is wet, ya’ll), then there’s the rolling and more freezing…

Ain’t nobody got time for that shit on Sunday.

Let’s roll with some thumbprint cookies and a dough chill time of about 30 minutes. Let’s be Reasonable. While the dough chills make a quick filling of guava, cream cheese, vanilla extract, and confectioners’ sugar. You don’t even need to break out your mixer – Mix that jammy with a fork, and then chill that situation.

When your dough is sufficiently chilled, drop it by the cookie scoopful onto your baking sheets. They don’t even spread so placing them far apart isn’t necessary. Once these bad boys are out of the oven, make an indentation in the middle. Make way for that guava filling. Wait till these cookies have cooled somewhat, and fill. The filling will dry somewhat in time and will be tacky to the touch.

They’re not pretty. Doesn’t matter, homie. They’re perfect for transporting out of your home, into someone else’s hands. You’ll need to get them out of your house as soon as possible. You get about 42 cookies per batch AND these cookies are addictive. The cookie dough’s interior is soft and chewy and the outer layer ever so slightly crumbly, giving way to the tropical guava filling. It’s a mouth feel situation you can’t pass up.

Instructions

Make the cookies:

In a medium bowl, combine the flour, salt, and baking soda. Set aside. Line 2 baking sheets with parchment paper. Also set aside.

In a bowl of an electric mixer fitted with a paddle attachment over medium/high speed, cream butter, cream cheese, and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Reduce the speed to low and add the flour mixture in 2 parts and mix until just combined. Fold the dough onto itself with a spatula to incorporate all the dry bits. Cover the mixing bowl with plastic wrap and place in the freezer for 30 minutes. This will allow the dough to firm up. While the dough chills, make the guava filling.

Make the guava filling:

To a small bowl, add the cream cheese, guava paste, and vanilla extract. Mash with a fork until mostly incorporated. Add the confectioners' sugar and mix until smooth. Cover with plastic wrap and place in the fridge until ready t use.

Bake the cookies:

Preheat oven 350 degrees Fahrenheit and remove cookie dough from the freezer. With a small cookie scoop, drop spoonfuls of dough onto prepared baking sheet. These cookies don't spread, so no need to space them out too much. About 1 inch of space is fine. Place cookies in the oven and bake for about 12-14 minutes, rotating pan midway through to ensure even baking.

Remove cookies from the oven and with your cookie scoop (or spoon), make an indentation in the middle of each cookie. Allow the cookies to cool slightly in the baking sheet, then transfer to a rack to cool completely.

Fill the cookies:

Fill indentation of each cookie with guava filling using a cookie scoop or a spoon. Allow the filling to set for about 15 minutes. When the filling sets it should be tacky to the touch.

Don’t forget – We have a giveaway situation happening! Hop on over to yesterday’s post to check out our swag! And while you’re there, check out yesterday’s cookies!

1 (one) lucky person will win a the prizes listed in the link above, who will be randomly chosen through Rafflecopter. This giveaway is open from Monday, November 3rd, 2014 to Monday, November 11th 11:59 EST to US residents only. 1 winner will be contacted by me via email and will have 48 hours to respond, at which time a new winner will be drawn. Good luck!

Oooh… I was the same way. When I was teaching, I started late on Wednesdays and didn’t have to wake up until 8am. Of course, this was the ONE day of the week where I’d wake up at 6am and not be able to get back to sleep.

Ok, can I just tell you how much I love reading your blog posts! haha You crack me up and I love it! Ps. love the thumbprint cookies cause they look awesome and I love them even more because they don’t have a long ass freeze time like those dang pinwheels! haha. 🙂

I feel like you’ve seen me on the couch wasting away. 🙁 I love these cookies, they are simply drool inducing….but not in a lazy comatose kind of way. In a good, OMG, I MUST EAT ALL THE COOKIES, kind of way.